Month: November 2014

COMPLEX AND SUPER INDULGENT with out anything “bad for you”… unless, of course, you eat them ALL yourself–but Thank goodness THANKSGIVING does say GIVING –You will be thankful you made these and your recipients will give THANKS, too!!! I promise… my hard to please parents actually said, “oh! these are tasty” (In Korean, of course!) ENJOY… My version is inspired by the amazing NouveauRaw.com site… one of the best online resources of raw foodies!

In a medium sized pot bring 1 cup of vegetable broth to a boil. Add in the quinoa, Himalayan salt, pepper and stir. Simmer with a lid on for 10 minutes. Turn off the heat and allow the quinoa to steam for another 10 minutes without lifting lid.

Heat the olive oil in a saute pan over low heat. Add in the garlic, chopped celery and onion. Toss in carrots (& red peppers if using) and continue. Cook together until ready–maybe 15 minutes total for the 4 ingredients. Pour in the vegetable broth and sage and season with more salt and pepper if needed; simmer for a few minutes. Saute mushrooms and add.

Combine the quinoa with the veggie mixture (add kale, chestnuts, cranberries, and cubed apples now). Dish into your presentation bowl, cover, and reheat when it’s time to chow 🙂

It’s awesome to see how the apple softens just enough along with the chestnuts to give the right mouth-feel that replaces moist bread cubes traditionally used in stuffing–this version is just so much more healthfully modern!

okay.. yes.. I am on a kelp noodle kick.. can you blame me? I just spent waaaay too much of my food budget on eating at my fav RAW food restaurants and I cannot get enough, so gotta make it all work but making my craved-for dishes in my own kitchen.

That’s why I threw together what I had in my pantry and fridge and came up with a pesto-ish version of raw pasta. It was flavorful and satisfying…and there was no cheese! You could add raw goat cheese or others if you like…

key seasoning ingredients

INGREDIENTS:

fresh basil and spinach in a 1:2 ratio …so that’s about 1/2 cup;1cup

4 black fermented garlic cloves (or 1 fresh one minced)

1/2 medium avocado

3 tablespoons of hemp hearts

1/2 cup raw brazil nuts (raw pine nuts, walnuts, sachi inchi seeds, or pumpkins can also work, but will have different taste profile)

Instructions
1- Sautee ginger and celery and add can of coconut milk. Start simmering.
2- Stir in red miso and white wine. Toss in jalapeño now or sautee in during step one, if you prefer.
3- Toss in prepped veggies and freshly crushed black pepper. Mix up. Taste and salt, if needed, for your palate.
4- Julienne romaine (optional) as base in getting ready to plate dish.
5- Portion kelp noodles and mix with sauce if you want a fresh crunchy style of noodle dish. However, if u enjoy the chewier version of noodles, Sautee your portion of kelp noodles in a bit of sesame oil and then mix in sauce.
6- Plate your noodles, top with cucumbers, nuts, and cilantro if you have some remaining.